Spicy harissa chicken pairs deliciously with sweet apricot studded couscous and creamy cucumber raita in this hearty dinner. This is one dish you won't soon forget!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
2
Chicken Breasts
2 tbsp
Harissa Paste
½ cup
Couscous
(Contains Wheat)
56 g
Dried Apricots
(Contains Sulphites)
28 g
Feta Cheese
(Contains Milk)
7 g
Cilantro
50 g
Shallot
100 g
Greek Yogurt
(Contains Milk)
1 unit
Lime
1 unit
Cucumber
1 tbsp
Turkish Spice Blend
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Salt and Pepper*
1 tsp
Sugar*
Preheat the oven to 425°F (to finish chicken). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Peel, then finely chop shallot. Roughly chop cilantro. Cut apricots into 1/4-inch pieces. Directly into a small bowl, grate cucumber(s). Sprinkle over 1/4 tsp salt (dbl for 4 ppl). Set aside.
Pat chicken dry with paper towel. In a medium bowl, combine chicken, harissa paste, half the Turkish Spice Blend and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Toss to coat. Set aside.
Bring a kettle of water to a boil. In a large bowl, stir together couscous, shallots, apricots and remaining Turkish Spice Blend. Stir in 3/4 cups boiling water (dbl for 4 ppl). Cover and let stand, until couscous is tender and liquid is absorbed, 5-6 min.
Meanwhile, heat a large non-stick pan over medium-high. When the pan is hot, add chicken. Sear, until golden-brown, 1-2 min per side. To a baking sheet, transfer chicken. Roast, in middle of oven, until cooked through, 10-12 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
Meanwhile, zest 1 tsp lime (dbl for 4 ppl), then juice half the lime (1 lemon for 4 ppl). Cut any remaining lime into wedges. Drain liquid from cucumber. In the small bowl with cucumber, add yogurt, lime zest, half the cilantro, 1 tbsp lime juice (dbl for 4 ppl) and 1 tsp sugar (dbl for 4 ppl). Season with salt and pepper. Stir to combine.
Fluff couscous with a fork, stir in remaining cilantro and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Slice chicken. Divide couscous between plates and top with harissa chicken. Crumble over feta and dollop with cucumber-raita. Squeeze over a lime wedge, if desired